Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- g 1,000 kohlrabi
- 40 g butter, or mararine
- 125 ml water
- a bit salt
- 1 teaspoon, heaped cornstarch
- 1 tablespoon water, cold to stir
- 1 tablespoon parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the kohlrabi into slices or sticks.
- Roughly chop the tender leaves and cook them like spinach or cook them together with the vegetables.
- Melt the fat and heat the kohlrabi slices or sticks and possibly the leaves in them for a short time. Add the water and a little salt and steam the kohlrabi over a low heat for about 15-20 minutes. Then bind them with the mixed cornstarch, season with salt and sprinkle with parsley. Place the leaves around the vegetables if you have steamed them on their own.
- Change: Boil the kohlrabi slices or sticks in 500 ml of water until soft and serve in a light basic sauce.
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